Miss Leslie's Complete Cookery / Directions for Cookery, in Its Various Branches

by Eliza Leslie

For a saddle of venison, or of mutton, cut from the tail to the other end on each side of the back-bone, making very thin slices, and sending some fat with each. Venison and roast mutton chill very soon, therefore it is usual to eat it with iron heaters under the plates. Some heaters are made to contain hot coals, others are kept warm with boiling water, and some are heated by spirits of wine; the last is a very exceptionable mode, as the blue blaze flaming out all around the plate, is to many persons frightful. Currant jelly is an indispensable appendage to venison, and to roast mutton, and to ducks.

A young pig is most generally divided before it comes to table, in which case, it is not customary to send in the head, as to many persons it is a revolting spectacle after it is cut off. When served up whole, first separate the head from the shoulders, then cut off the limbs, and then divide the ribs. Help some of the stuffing with each piece.

To carve a fowl, begin by sticking your fork in the pinion, and drawing it towards the leg; and then passing your knife underneath, take off the wing at the joint. Next, slip your knife between the leg and the body, to cut through the joint; and with the fork, turn the leg back, and the joint will give way. Then take off the other wing and leg. If the fowl has been trussed (as it ought to be) with the liver and gizzard, help the liver with one wing, and the gizzard with the other. The liver wing is considered the best. After the limbs are taken off, enter your knife into the top of the breast, and cut under the merry-thought, so as to loosen it, lifting it with your fork. Afterwards cut slices from both sides of the breast. Next take off the collar-bones, which lie on each side of the merry-thought, and then separate the side-bones from the back. The breast and wings are considered as the most delicate parts of the fowl; the back, as the least desirable, is generally left in the dish. Some persons, in carving a fowl, find it more convenient to take it on a plate, and as they separate it, return each part to the dish; but this is not now the usual way.

A turkey is carved in the same manner as a fowl; except that the legs and wings being larger, are separated at the lower joint. The lower part of the leg, (or drumstick, as it is called,) being hard, tough, and stringy, is never helped to any one, but allowed to remain on the dish. First cut off the wing, leg, and breast from one side; then turn the turkey over, and cut them off from the other.

To carve a goose, separate the leg from the body, by putting the fork into the small end of the limb; pressing it close to the body, and then passing the knife under, and turning the leg back, as you cut through the joint. To take off the wing, put your fork into the small end of the pinion, and press it closely to the body; then slip the knife under, and separate the joint. Next cut under the merry-thought, and take it off; and then cut slices from the breast. Then turn the goose, and dismember the other side. Take off the two upper side-bones, that are next to the wings; and then the two lower side-bones. The breast and legs of a goose afford the finest pieces. If a goose is old, there is no fowl so tough; and if difficult to carve, it will be still more difficult to eat.

Partridges, pheasants, grouse, &c., are carved in the same manner as fowls. Quails, woodcocks, and snipes are merely split down the back; so also are pigeons, giving a half to each person.

In helping any one to gravy, or to melted butter, do not pour it over their meat, fowl, or fish, but put it to one side on a vacant part of the plate, that they may use just as much of it as they like. In filling a plate, never heap one thing on another.

In helping vegetables, do not plunge the spoon down to the bottom of the dish, in case they should not have been perfectly well drained, and the water should have settled there.

By observing carefully how it is done, you may acquire a knowledge of the joints, and of the process of carving, which a little daily practice will soon convert into dexterity. If a young lady is ignorant of this very useful art, it will be well for her to take lessons of her father, or her brother, and a married lady can easily learn from her husband. Domestics who wait at table may soon, from looking on daily, become so expert that, when necessary, they can take a dish to the side-table and carve it perfectly well.

At a dinner party, if the hostess is quite young, she is frequently glad to be relieved of the trouble of carving by the gentleman who sits nearest to her; but if she is familiar with the business, she usually prefers doing it herself.